Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.

Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.




Red Lobster Holiday Seafood Celebrations

Just in time for the holiday season, Red Lobster is introducing its Holiday Seafood Celebration, a limited time event featuring a variety of new special dishes, new seasonal cocktails and a new seasonal dessert.

The Holiday Seafood Celebration features a mouth watering dish for every seafood lover, with several exciting new options to choose from. Those who crave variety will love these dishes.

New! Grand Seafood Feast, featuring four different types and preparations of seafood a Maine lobster tail with a white wine and butter sauce, a crab hollandaise­ topped lump crab cake, a garlic grilled red shrimp skewer and Red Lobster’s signature shrimp scampi.

The New! Wild­ Caught Lobster­ and­ Shrimp Trio is also a great choice, featuring a wood ­grilled Maine lobster tail topped with Norway lobster mac ­and ­cheese, paired with a garlic grilled red shrimp skewer and panko crusted red shrimp with Red Lobster’s classic cocktail sauce.

And, surf ­and ­turf lovers can savor the New! Crab Oscar Surf and Turf, with the choice of wood grilled sirloin or New York Strip topped with a mushroom demi ­glace and paired with a crab hollandaise topped lump crab cake.

Peppermint, a flavor often associated with the holiday season, is also featured in both a brand­new dessert and a cocktail during this year’s Holiday Seafood Celebration. 

The New! Peppermint Brownie Sundae features a warm brownie served with vanilla ice cream, topped with a chocolate peppermint sauce, whipped cream and crushed peppermint candy.
And, the  New! Peppermint Winter Frost combines Bailey’s Irish Cream liqueur, Crème de Cacao and decadent peppermint, topped with whipped cream and crushed peppermint candy. Guests seeking something a bit sweeter will enjoy the New! Blackberry Amaretto Sour with freshly muddled blackberries, DISARONNO and house sour mix.

Bacon Wrapped Stuffed Shrimp

Red Lobster Restaurant Copycat Recipe

1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash garlic powder
dash onion powder
dash cayenne pepper
dash allspice

Cilantro Ranch Dipping Sauce:
1/3 cup ranch dressing
1 teaspoon minced fresh cilantro

10 pieces bacon
10 large shrimp
5 fresh jalapeno slices
2 ounce pepper jack cheese

Preheat oven to 425 degrees.

Make the seasoning blend by combining the ingredients in a small bowl. Set this aside. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.

Cook the bacon in a frying pan over medium/high heat, but don’t cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don’t let it brown. When the bacon is done lay it on paper towels to drain and cool.

Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese.

Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.

Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 10 jalapeno slices. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp to hold everything in place. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction. Makes two skewers of 5 shrimp each.

Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then bake for 5 to 7 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired.

Aztec Chicken

Red Lobster Restaurant Copycat Recipe

2 tablespoons chipotle in adobo
3 tablespoons oil
2 cloves garlic, minced
1/2 onion
2 tablespoons cilantro
1 tablespoon  paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
4 chicken breasts, boneless skinless
pico de gallo

Lime Sauce:
1/2 cup tequila
2 tablespoons lime juice
2 tablespoon shallots
1 teaspoon minced garlic
1 tablespoon cilantro, chopped
1/2 teaspoon salt
pinch pepper
1/4 cup heavy cream
1 stick butter

Combine the chipotle pepper, oil, garlic, onion, cilantro, paprika, cumin, chili powder, and salt in a food processor.  Reserve have to baste the chicken while grilling. Pour the rest over the chicken breasts. Marinate for a couple of hours.

Prepare lime sauce. Boil the tequila, lime juice, shallots, garlic, cilantro, salt, and pepper. Reduce to simmer. Simmer until reduced by half. Stir in heavy cream and butter.

Grill chicken using the reserved marinade to baste during grilling.

Top chicken with lime sauce and Pico de Gallo. Red Lobster also uses thin strips of crunchy tortilla to top it all off.

Shrimp Linguine

Red Lobster Restaurant Copycat Recipe

1⁄3 cup extra virgin olive oil
3 garlic cloves
1 pound shrimp, peeled, deveined and tails removed
2⁄3 cup clam juice (or chicken broth)
1⁄3 cup white wine
1 cup heavy cream
1⁄2 cup parmesan cheese, freshly grated
1⁄4 teaspoon dried basil, crushed
1⁄4 teaspoon dried oregano, crushed
8 ounces linguine pasta, cooked and drained

Heat oil in large skillet over medium heat. Add the garlic and reduce heat to low. Simmer until the garlic is tender. Add the shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan. Add  the clam juice (or chicken broth) and bring to a boil.

Add the wine and cook over medium high heat for 3 minutes, stirring constantly. Reduce the heat to low. Add the cream, stirring constantly. Add  the cheese, stirring until smooth. Cook until thickened.
Add the shrimp back in to the sauce. Heat thoroughly. Add the remaining ingredients except pasta.
Put pasta in a large bowl and pour sauce over pasta; toss gently to coat. Serve with additional grated parmesan cheese. Makes 6 servings.

Lobster & Shrimp Summerfest

Red Lobster is kicking off the summer with a new, limited-time event, Lobster & Shrimp Summerfest, featuring five entrees, two new drinks and a new dessert that are all infused with the fresh flavors of summer.

The Lobster & Shrimp Summerfest menu includes:

NEW! Lobster and Shrimp Overboard: Stuffed Maine lobster tail, garlic‐grilled jumbo shrimp skewer, Langostino Lobster and Shrimp Caprese Pasta, and hand‐battered jumbo shrimp.

NEW! Coastal Lobster and Shrimp: Wood‐grilled Maine lobster tail, summer ale BBQ‐grilled jumbo shrimp skewer and panko‐crusted red shrimp, served with a Meyer lemon aioli.

NEW! Langostino Lobster and Shrimp Caprese Pasta: Wild‐caught langostino lobster with shrimp, tossed in a warm tomato cream sauce with cavatappi pasta, roasted tomatoes, fresh mozzarella and basil.

NEW! Grilled Lobster and Red Shrimp: Wood‐grilled Maine lobster tail, paired with a garlic‐grilled skewer of wild‐caught jumbo Argentine red shrimp.

Seaport Lobster and Shrimp: Wood‐grilled Maine lobster tail, hand‐crafted garlic shrimp scampi and a jumbo garlic‐grilled shrimp skewer.

Ultimate Seafood Celebration

Just in time for the holiday season, Red Lobster is introducing the Ultimate Seafood Celebration. During this limited-time event, guests can celebrate with a variety of special seafood dishes, seasonal cocktails and a brand-new dessert perfect for celebrating the season with family, friends and loved ones.

The Ultimate Seafood Celebration features a delicious dish for every seafood lover.

For guests who crave an abundant, delicious feast of lobster, shrimp and crab, the New! Grand Seafood Feast (pictured above) is a perfect choice. The dish features a stuffed Maine lobster tail with crab and lobster stuffing, steamed wild caught snow crab legs, savory brown butter scampi and golden brown, hand battered shrimp. 

For guests who enjoy grilled seafood, the New! Ultimate Wood Grilled Feast (pictured below) is a great choice, with a Maine lobster tail and two skewers of sweet, bourbon glazed shrimp and sea scallops  all prepared on an oak wood fire grill and served over a sweet and savory tomato jam.

Surf and turf lovers can try the New! Ultimate Surf and Turf, a lobster and crab stuffed Maine lobster tail, topped with creamy lobster sauce, paired with an oak wood fire grilled peppercorn NY Strip steak and a fresh, roasted Portobello mushroom sauce.

To complement their meals, guests can choose from a selection of seasonal cocktails and a brand new dessert. The New! Berry Winter Smash combines Wild Turkey American Honey bourbon, sour mix and sweet, juicy muddled blackberries. The Old Fashioned, a cocktail classic, is also being offered with Knob Creek  bourbon whiskey. To finish the meal with a sweet treat, guests can try the New! Warm Caramel Toffee Cake, a toffee infused pound cake topped with caramel and honey roasted pecans and served with vanilla ice cream.

Island Escape Menu

Red Lobster is rolling out a new selection of limited time seafood  entrees, along with a new limited time cocktail, all prepared with the fruits and flavors of the summer.

The dishes feature combinations of craveable seafood like lobster, crab and jumbo shrimp, all complemented by bold, island inspired tastes such as pineapple salsa, mango beurre blanc and Captain Morgan infused BBQ sauce.

The Island Escape Menu includes:

  • Island Seafood Feast: A wood grilled Maine lobster tail, snow crab legs, jumbo coconut shrimp and a jumbo shrimp skewer topped with a spicy tropical glaze and sweet pineapple salsa.
  • Lobster and Shrimp in Paradise: A Maine lobster tail dipped in pina colada sauce and panko crusted, paired with a jumbo grilled shrimp skewer glazed with Captain Morgan infused BBQ sauce.
  • Caribbean Grilled Salmon and Shrimp: Wood grilled, fresh salmon drizzled with Captain Morgan-infused BBQ sauce and topped with shrimp in a mango beurre blanc.
  • Caribbean Grilled Chicken and Shrimp: Wood grilled chicken breasts drizzled with Captain Morgan-infused BBQ sauce and topped with shrimp in a mango beurre blanc.

Guests can pair any of the promotion’s tropical entrees with a new cocktail – Island Sunset Margarita. This new limited time drink blends Malibu Red with pureed strawberries, pineapple juice and Red Lobster’s house margarita mix on the rocks.

Lemon Butter Shrimp and Scallops

Red Lobster Recipe

Serves 4

Main Dish:
16 jumbo shrimp, cleaned
16 jumbo sea scallops
sea salt, to taste
black pepper, to taste
1 pound fresh asparagus, trimmed
1/4 cup lemon butter, softened
2 tablespoons olive oil
1 fresh lemon, halved
2 tablespoons finely chopped parsley
2 cups couscous (favorite packaged variety)

Lemon Butter:
1 cup butter, cut into 1/4 inch slices
2 lemons
1/4 cup lemon juice
1/4 cup white wine
sea salt, to taste

Fresh Lemon Butter: Zest two lemons, being careful not to cut too deeply. Peel remainder of lemon, and remove individual sections. Place lemon zest, lemon segments, juice and white wine in small skillet, and bring to a simmer. Allow liquid to reduce by half. Turn heat down, and stir in butter a few slices at a time. Keep the heat just hot enough to melt butter and not separate butter.
When butter is completely melted, place contents in covered container and refrigerate.

Shrimp and Scallops: Prepare packaged couscous per instructions. Leave in pan covered until ready to serve. Place lemon butter in saucepan on low heat, and reserve for later use. Do not allow to simmer or boil as butter will separate. Season shrimp and scallops with sea salt and black pepper.
Place shrimp and scallops on hot grill and cook about 2 to 3 minutes per side, using caution not to burn. At the same time as cooking seafood, add asparagus to lower heat portion of the grill, season with salt, and carefully grill. Use caution not to burn or overcook. To serve, place couscous on plate and top with asparagus. Arrange shrimp and scallops on plate. Drizzle lemon butter over dish, and garnish with fresh lemon and chopped parsley.

Smoked Arctic Char

Red Lobster Recipe

Serves 4

4 (5-6) ounce portions Arctic Char
2 smoker bags
2 cups wild rice (or favorite accompaniment such as couscous or orzo)
2 cups smoky onion marmalade
12 ounces fresh asparagus
sea salt and black pepper to taste

Preheat oven to 350 degrees. Season char filets with salt and pepper and place in smoker bags, seal ends. Place bags in oven on baking tray. Cook for about 25 minutes. Remove the bag from the oven and carefully cut it open. Use caution because bag will release steam when first opened. Remove char from bag and place over wild rice. Top with 1 tablespoon smoky onion marmalade and serve with fresh asparagus.

Smokey Onion Marmalade:
1 sweet onion, sliced thin
2 cups orange marmalade
1 teaspoon black pepper
sea salt to taste

Preheat oven to 350 degrees. Place sliced onions in smoker bag and seal bag. Place bag in oven on baking shoot. Cook 20 to 25 minutes. Remove bag from oven and allow to stand for 10 minutes. Carefully cut open bag and watch for any steam that may remain in the bag. Remove onions from bad, add to small mixing bowl with marmalade, salt and pepper. Mix well, serve at room temperature of store refrigerated.

Maui Luau Shrimp

Red Lobster Recipe

Serves 4

4 (5–6 oz.) skinned salmon fillet
24 (26–30) count peeled shrimp
4 bamboo skewers (soaked in water for 10–15 minutes)
8 fresh pineapple half moons (super sweet variety)
olive oil
salt and pepper to taste
sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Note: Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Brush both sides of salmon with olive oil and season with salt and pepper. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil. On a medium heated grill, place the salmon flesh side down. Grill about 6 to 7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp about 3 to 4 minutes per side or until 150 degrees. Grill pineapple for 2 to 3 minutes per side or until there is good caramelization. Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.